In a food processor or high-speed blender, combine chickpeas, tahini, lemon juice, olive oil, water, minced garlic, smoked paprika, ground cumin, crushed red pepper flakes, kosher salt, and black pepper. Process until smooth, scraping down the sides as needed. If mixture is too thick, add 1 tablespoon more water or olive oil and process again until spreadable but not runny.

Adjust seasoning

Taste and adjust salt, lemon, or crushed red pepper to reach desired spiciness and brightness. Set hummus aside in a bowl while assembling wraps.

Wrap & Fillings

Prepare vegetables

Thinly slice the tomato and red onion (if using). Drain roasted red pepper strips and pat dry with paper towel to avoid soggy wrap. Wash and spin-dry mixed greens.

Warm tortillas

Warm each cheddar tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave 15–20 seconds. Warming makes them more pliable and less likely to crack when rolling.

Assemble wraps

Lay a warm tortilla flat. Spread about 1/2 cup of the spicy garbanzo hummus evenly, leaving a 1-inch border around the edge. Arrange 1/4 cup roasted red pepper strips lengthwise over the hummus, add 4–5 tomato slices, place 1 cup mixed greens on top, and scatter 2 tablespoons thinly sliced red onion and 2 tablespoons crumbled feta or shredded cheddar if using. Drizzle a light 1/2 teaspoon of olive oil and squeeze a little lemon juice over the greens, and season lightly with salt and pepper to taste.

Roll and finish

Fold the bottom edge of the tortilla over the filling, fold in the sides, and roll tightly to enclose the filling. If desired, grill the folded wrap seam-side down in a skillet over medium heat for 1–2 minutes per side until golden and sealed, pressing gently with a spatula.

Serve

Cut each wrap in half on the diagonal. Serve immediately with lemon wedges on the side for extra brightness. Leftover hummus keeps refrigerated in an airtight container for up to 4 days.